Even though it is summer, you may still be with a client who enjoys a curry. In fact, many people in the UK have a tradition of eating curry on a Friday night so being able to make one quickly is always a bonus.
Normally you will need chicken breasts, although your client will tell you what meat if any they prefer. Onion, garlic, and ginger are other ingredients you will need.
You will need spices such as ground coriander and cumin, turmeric, garam masala, salt, and pepper. You may also want to add some paprika and chili powder or curry powder if your client prefers these.
For the liquid part you will need tomato puree or tinned tomatoes, chicken stock and coconut milk. You may not need to use all of these, but it is good to have them at hand. Coconut milk will go a long way to reduce any bitterness from tomatoes or chili powder.
Curries are a great way to add extra veggies to the diet. Some that are often used are spinach, green beans, mushrooms, courgette, and potatoes. Veggies can be added at the same time as the coconut milk to ensure that they are fully cooked.
Heat up some oil in a pan and soften the onions, about ten minutes.
Add the garlic and ginger, along with all the spices you are using. Stir but do not let it burn.
Add the liquid, either tomato puree, tinned tomatoes, or stock, and coconut milk.
Bring to the boil and add the chicken pieces. Cook until the chicken is done, around ten minutes.
Taste and adjust seasoning. If needed add a small amount of sugar.
For a thicker curry, turn the heat up slightly to allow liquid to evaporate, or add a small amount of cornstarch mixed with water to thicken slightly.
Serve with boiled rice and top with chopped cilantro.
Once you have perfected your own curry recipe you can make a double portion and freeze some for another day. Curry freezes very well and tastes even better the second time around.
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